Cream in the arteries...

Today was fettucine Afredo, and it can be consumed only in very small doses--it is loaded with cream.  I could feel my arteries blocking even as I added the cream to the butter (yes, butter, that is the base fat for this sauce). 

On a more positive note, the home-made pasta came out perfectly.  The recipe and the video have fool-proofed the whole undertaking (the fool usually being me, in this case), and my pasta machine fairly hummed along as I produced a mass of fettucine pasta.  When they say to separate the strands as best you can, they are not kidding.  Because once you dump this stuff in your boiling water, you can't do it.  Unless you want a glutinated mass of fresh pasta that comes out as a single piece, you'd better do just as they say and get those little devils separate from the outset.

What with my Kindle and the Parmigiano-Regiano cheese for this course, I make my way toward bankruptcy apace.  Probably just as well. 

Tomorrow I will see if I can manage to run; my fibro is at an all-time high.  One never knows whether to go at it and damn the torpedoes, or whether after a run you'll wind up on Advil for days and days.  Oh well.